Now, in harvest mode, he’s using kitchen magic to turn the pumpkins into quinoa salad, silky curry bisque, pumpkin-spiced cupcakes and more. Plus, three great fall pumpkin recipes to try now.
Tara Fitzpatrick | Oct 09, 2017
Nebraska healthcare chef Nazim Khan, CEC, brought together his culinary team, doctors, dietitians and future farmers by getting involved with pink pumpkins last spring.
The Pink Pumpkin Patch Foundation raises breast cancer awareness and funds research by selling Porcelain Doll pumpkins, a hybrid variety. The rosy-hued pumpkins are a way to connect the cancer community with agriculture groups like Future Farmers of America (FFA) and chefs in the healthcare industry like Khan.
Khan heard about the project from an employee in the hospital’s radiology department. Then he rallied together the hospital’s cancer doctors and staff, the local farmers’ market, Old Cheney Road Farmers’ Market, and the Norris, Neb., chapter of FFA. The future farmers planted the pink pumpkin seeds and cared for them all summer long.
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